Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60

Tomi Candra; Lise Asnur

doi:10.59581/jmpp-widyakarya.v2i1.2705

Authors

Tomi Candra Universitas Negeri Padang
Lise Asnur Universitas Negeri Padang

DOI:

https://doi.org/10.59581/jmpp-widyakarya.v2i1.2705

Keywords:

Quality, Pour Over, Sensory, V60

Abstract

Tomi Candra, 2024. "Sensory Quality of coffee using the Pour Over V60 Brewing Method". Final project. D4 Hospitality Management Study Program, Department of Tourism. Faculty of Tourism and Hospitality and Padang State University.

This research purpose is to analyze the coffee quality using the pour over v60 brewing method in terms of Flavor, Aftertaste, Acidity and Body. As well as knowing the coffee sensory quality using the V60 pour over brewing method and providing information to the public and baristas about the coffee sensory quality using the V60 pour over brewing method. And what is the quality of Pasaman Arabica coffee using the V60 pour over method? This research type include in experiment by making comparisons. The comparison was carried out with 2 comparison aspects and 2 research subjects per comparison aspect, namely grind size and ratio between coffee and water. This research was conducted in the tourism department's barista laboratory on December 1-December 20 2023. The panelists in this research consisted of 3 panelists consisting of 1 tourism department lecturer and 2 expert baristas. Based on the experimental results and after being subjected to organoleptic tests, it was stated that the organoleptic test results after describing the sensory quality of coffee using the pour over v60 brewing method in terms of good flavour, very good aftertaste, quite good acidity and good body.

References

Al Qadry, N., & Rasdiansyah, R. (2017). Pengaruh Ketinggian Tempat Tumbuh Dan Varietas Terhadap Mutu Fisik, dan Fisiko-Kimia Kopi Arabika Gayo (The Effect Of Land Altitude And Varieties On Physical And Fisiko-Chemical Quality Of Gayo Arabica Coffee). Jurnal Ilmiah Mahasiswa Pertanian, 2(1), 279-287.

Ardini, N. (2021). Kualitas Isi Sup Ikan Kakap dengan Menggunakan Metode Pan Fried (Doctoral dissertation, Universitas Negeri Padang).

Bungin, Burhan. 2011. Metodologi Penelitian Kuantitatif. Jakarta: Kencana.

Poltronieri, P., & Rossi, F. (2016). Challenges in specialty coffee processing and quality assurance. Challenges, 7(2), 19.

Rahmadani, P., Yuliana, Y., & Kasmita, K. (2016). Analisis Produk Wisata di Pantai Padang. Journal of Home Economics and Tourism, 12(2).

Salima, R., Karim, A., & Sugianto, S. (2012). Evaluasi kriteria kesesuaian lahan kopi arabika gayo 2 di dataran tinggi gayo. Jurnal Manajemen Sumberdaya Lahan, 1(2), 194-206.

Zhong, V. W., Van Horn, L., Cornelis, M. C., Wilkins, J. T., Ning, H., Carnethon, M. R., ... & Allen, N. B. (2019). Associations of dietary cholesterol or egg consumption with incident cardiovascular disease and mortality. Jama, 321(11), 1081-1095.